Easy Risotto Made in the Oven
A savory, hearty, easy to make Risotto recipe!
  • 1.5cups Arborio Rice
  • 5cups simmering chicken broth
  • 2tbsp olive oil
  • 3/4-1pound wild mushroomstorn or chopped
  • 2tsp fresh thyme
  • 2cloves garlicminced
  • 2 shallotsminced
  • salt and pepperto taste
  • 1/2cup dry white wine
  • 1cup Parmesan cheesefreshly grated
  • 3tbsp butterdiced
  • 1cup frozen peas
  1. Preheat oven to 350 degrees
  2. Place rice and 4 cups of chicken stock in Dutch oven, such as Le Creuset. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. Remove from oven.
  3. While rice is cooking in oven, prepare mushrooms. Heat olive oil over medium heat and stir in shallots—cook for 2 to 3 minutes until softened. Raise heat and add mushrooms, stirring for about 3 minutes until fragrant. Add salt, pepper, garlic and thyme and cook until mushrooms sweat. Taste for seasoning.
  4. After removing rice from oven, stir in wine, remaining cup of broth, Parmesan, salt and pepper and stir vigorously for 2 to 3 minutes until rice is thick and creamy. Add mushrooms and peas and stir until heated through. Serve hot.
Recipe Notes

My daughter gave me this easy to make Risotto recipe.  It's hearty enough for a meal with a salad if desired. Adapted from Ina Garten's Easy Parmesan "Risotto".